Search results

Im not sure the brand of thermo's that I have, but they are attached to the keg with 1/2NTP, and the couplers are welded in. I have 2 thermo's on my MLT, about 3 to 4 inches from the bottom. Regarding the stirring, I thought that once end the mash, you dont want to disturb the grainbed at...

Im on my 10th AG, and I cant seem to get my system to mash out temps. I use 3 keggles and a march pump, false bottom, and a KAB4 burner. I have my HLT at about 180, and direct fire my MLT. Before I sparge, I hit it the MLT with heat, and the temp either stays still, or shoots up to 190...

Yes, i am the guy that got the last hefe yeast from South Hills Brewing. I actually had to call and have him set it aside for me. He said that he was getting more soon. Sorry. Check back with him today, or head down to triangle down in the strip.

I had no choice but to leave the grains for my hefeweizen in my car all day, which got pretty hot yesterday. How bad does that affect grains? Does that count for an acid rest (it might have been hot enough in there for a protein rest....) Kinda kidding... kinda not.

Nope, missed it... It has pretty much fermented all out in 3 days... No bubbles at all this morning.

Hey, thanks. I appreciate the help guys.

Ya, I used a starter. I pitched at about 7pm last night, and because Im so good at this, I didnt use a blow off. Well, at 7am this morning, i heard a hissing from the basement, and sure enough, I had nasty yeast snot all over the side of my fermentor. It blew the top of the airlock off and...

Great... Not what I wanted to hear, but hopefully you just had a bad experience with it... Maybe thats why I was able to get them at 3 bucks each from my LHBS.

The american hefe sounds interesting... I have some of the centennial blonde right now. Im just not familiar with it, as I have never used it. I cant seem to find any recipies that specifically call for it. But a nice blonde or hefe would be good for the summer...

I have a couple vials of the While Labs East Coast Ale yeast, but I cant seem to find many recipes for it. I would prefer a nice light summer ale, but will take whatever... Any suggestions, or at least what this yeast would be good to substitute for?

Ok, how about this, what if I just transfered the hefe into a secondary after 7 days (assuming it is not bubbling), and then tossed my new hefe on the cake. That would eliminate the need to let the wort sit for a couple days before tossing it on the new cake. Would I lose my yeasty goodness...

Im gonna brew the Bee Cave Hefe this weekend. I am going to brew another hefe next weekend. Since the Bee Cave hefe calls for 10 days of primary, can I let NEXT weekends hefe sit for a few days until my Bee Cave hefe ferments out and I can transfer it? I would like to be able to toss NEXT...

Wow... you got me there... It will be hard to keep typing with my head hung so low. The note on the original recipe state, "it was only supposed to be in there for a week or two, but my deck project took too much time, so 35 days it was." Therefore, he liked the product after 5 weeks, but...

Actually, do I need the protein rest with a well modified grain? What exactly is the benefit? (still a newbie to the All Grain)

I dont feel like keeping my Amarillo IPA int he secondary for 5 WEEKS!!! Im like an impaitent little kid.... I wanna keg that sucker after 1 week in the secondary (with some dry hop of amarillo). I dont mind taking a hit on the dry hop, as I am over 70 IBUs anyway. What do I risk by tossing...

Hey, thanks a lot for the input. I have a hard time dialing in my temps, as I am still getting used to my system. My KAB4 definitely brings it up quicks, but it seems to keep heating up long after I turn off the flame. Therefore, its tough for me at this point to hit the temps dead on...

So is the risk of a stuck sparge the only thing that makes a hefe difficult? Do I really need to do any temperature rests? I mean, I certainly can, but I dont have that great of controll over my temps yet...

I am going to brew my 5 batch of all grain and it will be the Bee Cave Brewery Hefe. I only started to dial in my system on the 4th and 5th batches. The first 3 were rough... I brew with a 3 keggle system, direct fired mash tun, and a SABCO false bottom. Im still having a hard time...

Too bad, I live in Pittsburgh, but was in Chardon all day yesterday thinking that "Id rather be brewing..."

Using my MLT (direct fired keggle), I cant hold temp to save my life. Therefore, my grainbed cycles between 156 and 150 for an hour as I TRY to keep it at one temp (i.e. 153). What exactly is this doing to my final taste? I know what I get if I have a low mash, or a higher temp mash, but...